Develop a food safety management system using active manager

Assignment Help Operation Management

Reference no: EM133230625

Case: The Seafood Depot, a seafood chain, is known for the fresh seafood it serves. Although it is a regional chain only in the Northeast, it offers fish from across the country and around the world. Getting enough fish for all the chain's units can be a real challenge. The chain is often forced to purchase fish from whoever can supply it. This might be local fishers or an international supplier. The Seafood Depot prides itself on doing the right thing when it comes to food safety. All new hires go through a three-day orientation program that includes one full day of food safety training. The new hires learn about personal hygiene, preventing cross-contamination, time-temperature control, and cleaning and sanitizing. For each of these areas, the chain has programs in place to make sure that what the new hires learned is carried out on the job. Each Depot restaurant also has been designed with food safety in mind. All units have state-of-the-art equipment that is regularly maintained, and Corporate has established a contract for each unit with a nation-wide pest control company to prevent pest problems. In recent months, the quality assurance (QA) manager has received several complaints about foodborne illnesses and the quality of the fish served. This started at about the same time the purchasing manager, who had been with the company for twenty years, quit. Unfortunately, this manager had never documented the chain's purchasing standards. The customer complaints have been occurring company wide. The QA manager has been tasked with finding a solution to the problem. In her investigation for a solution, she has come across the Centers for Disease Control and Prevention's (CDC) five most common risk factors that cause foodborne illness. She knows that preventing these risk factors is a start.

Purchasing food from unsafe sources

Failing to cook food adequately

Holding food at incorrect temperatures

Using contaminated equipment

Practicing poor personal hygiene

Question: How can the QA manager develop a food safety management system using active managerial control?

Reference no: EM133230625

Questions Cloud

How did information align to or change current perception : Did the Podcast complement facts/learning from any of the BMK courses so far this semester or previous semesters.

Discuss some of ways forward-thinking companies changing : Discuss some of the ways forward-thinking companies are changing to improve their ability to act as responsible citizens

What will be their unit increase in productivity per hour : Calculate the company's productivity before the change in work rules and after the change and What will be their unit increase in productivity per hour

Draw a flowchart for a process of interest to you : LOG 202 Singapore University of Social Sciences, Draw a flowchart for a process of interest to you, such as a factory process or service process you might have

Develop a food safety management system using active manager : How can the QA manager develop a food safety management system using active managerial control?

Creating a new future through ingenious thinking : You are tasked to formulate (write) a detailed market research brief that will be used to brief at least two market research agencies.

Benefits of e-marketing has been delivered : The additional information provided from Papa John's website and social media pages and evaluate how each of the benefits of e-marketing has been delivered.

What would be your thought process for determining : What would be your thought process for determining what to do and What factors would you consider

Power and power in organizational politics : Difference between having power and using power in organizational politics. What are some of the consequences of using political power in organizations?

User Account

All Pages